冷原始雅克牛奶对酸奶发酵性能和储存质量的影响
Aili Li1, Xueting Han1, Jie Zheng1
1Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No. 600, Changjiang Road, Harbin 150030, China.
Foods (Basel, Switzerland)
|September 9, 2023
概括
在-20°C下冷雅克牛奶会对酸奶质量产生负面影响,减少乳酸细菌 (LAB) 并改变质地. 在-40°C的温度下储存可以保持酸奶发酵的特性和质量,比-20°C更好.
科学领域:
- 乳制品科学 乳制品科学
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
背景情况:
- 雅克牛奶是一种有价值的乳制品,具有独特的营养特性.
- 了解结对雅克牛奶的影响对于保持其用于酸奶生产的质量至关重要.
- 以前的研究已经探讨了牛奶的冷效应,但对雅克牛奶的了解较少.
研究的目的:
- 研究不同结温度 (-20°C和-40°C) 和持续时间 (30,90,180天) 对牛奶的影响.
- 评估由冷牛奶制成的酸奶对发酵特性和储存质量的后续影响.
- 为了比较新鲜雅克牛奶制成的酸奶的质量与在不同温度下冷的雅克牛奶制成的酸奶.
主要方法:
- 雅克牛奶样本在-20°C和-40°C下冷了30,90和180天.
- 酸奶是由新鲜和冷的雅克牛奶生产的.
- 分析了发酵特征 (乳酸细菌的生长,酸的生产速度,pH) 和储存质量 (水容量,粘度,硬度,感官属性).
主要成果:
- 90天以-20°C的温度冷雅克牛奶导致乳酸细菌 (LAB) 的生长率和酸性生产率下降.
- 来自-20°C冷牛奶的酸奶显示了水容量,粘度和硬度的降低,具有明显的酸味.
- 在 -40°C组中,在相似的持续时间内没有观察到显著的变化.
- 在冷180天后储存21天后, -20°C和 -40°C组的酸化后增加.
- 与-40°C相比, -20°C的冷导致LAB数量显著降低,pH值降低 (3.63-3.80),质地和感觉质量较差.
结论:
- 在-40°C冷雅克牛奶比-20°C更好,以保持酸奶发酵特性和储存质量.
- -20°C的冷显著损害了酸奶的质量,影响了微生物的活动,质地和感官特性.
- 较长的冷时间加剧了质量退化,特别是在-20°C.
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